David and Katherine Goodwin

Like the rest of my recipes, most of the amounts etc are estimates as I make up most things as I go along and they're rarely the same twice

Ingredients:

• 1 medium onion
• 4-5 medium carrots
• 2 cloves garlic, finely chopped or crushed
• 1 tsp coriander seeds, crushed (or similar quantity of ground coriander
• Good handful of chopped fresh coriander
• salt and pepper to taste
• Veggie stock or cube
• creme fraiche or cream to taste

1. Chop onion, garlic and carrots
2. Preheat large pan with about 1tbsp oil (olive or sunflower are fine)
3. Fry onion, garlic, carrots and corriander seeds until browned
4. Add about a pint (estimated!) of stock or water and a stock cube, plus salt and pepper to taste and bring to the boil
5. Simmer until the carrots are slightly softer than you would normally eat them
6. Stir in chopped coriander leaf and liquidize. Once the rest is fairly smooth, add a couple of heaped tablespoons of something creme fraiche, sour cream or cream and blend till just mixed through. Serve immediately
7. If you're going to save it to reheat, I would add the creme fraiche after the soup is heated

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